Recipe of the Week: Double Whammy

I've been so busy with my travels that I have not had time to update this blog or think of pithy ways to represent my culinary adventures, however I still have had the time to experiment (somewhat) with recipes.  Below are two recent and straightforward ones - both were served at girlfriend brunches that I hosted in my apartment in the past weeks. Enjoy!


Puffy Baked Pancake With Cinnamon-Maple Syrup
from the Tasting Table Mother's Day Brunch guide
Serves 4

Ingredients
• 2 tablespoons unsalted butter
• 5 large eggs, at room temperature
• 1/3 cup milk
• 1/2 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 cup maple syrup
• 1/4 teaspoon ground cinnamon
• Confectioners’ sugar, for serving


Directions
1. Preheat the oven to 425°. Place the butter in a 9-inch round pie
plate and heat in the oven until just melted, about 5 minutes.
2. In a small bowl, whisk together the eggs, milk and vanilla extract
until smooth. In a large bowl, whisk together the flour and
granulated sugar. Add the wet ingredients to the flour mixture and
whisk until incorporated (the batter will be slightly lumpy).
3. Pour the batter into the pie plate over the melted butter. Bake for
15 to 18 minutes, until the pancake edges are puffed and golden-
brown.
4. Meanwhile, whisk the syrup and cinnamon together in a small
saucepan. Cook the mixture over medium-low heat until small
bubbles form on the surface and the syrup has thinned, about 7 to
10 minutes. Keep warm until the pancake is ready, whisking just
before serving.
5. Cut the pancake into quarters, dust with the confectioners’ sugar
and drizzle with some of the syrup. Serve immediately with the
remaining syrup on the remaining syrup on the side.


Lucid Food Tortilla Espanola & Sautéed Leafy Greens
Serves 4Prep time: 20 minutesTotal time: 35 minutes
Original Recipe on NoTakeOut.com

Shopping List

• 1-1/2 pounds potatoes
• 4 scallions
• 1 bunch leafy greens such as Swiss chard, collards, kale, spinach
• 1 lemon
• 6 eggs
• 1/4 pound Havarti or other mild cheese

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Garlic
• Red pepper flakes
• Sea salt

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel and quarter the potatoes, cut the quarters into slices 1/4 inch thick.
  • Trim the root end any damaged leaves from the scallions, thinly slice them.
  • Trim the stems from the greens.  Coarsely chop the greens and clean them thoroughly (Submerge the greens in cold water.  Swish them around with your hands to remove any dirt, then transfer to a colander.   Repeat if still gritty).
  • Peel and mince 2 cloves garlic.
  • Break the eggs into a medium bowl.  Lightly beat them.
  • Finely dice the cheese.
  • Squeeze half a lemon through your fingers into a small bowl.  Measure 1 tbsp. juice – use any remaining juice for another purpose.
  • Cut the other half of the lemon into wedges.
  • Get someone to set the table – you won’t have time!
• Start Cooking
  • Heat a large oven proof skillet over high heat and add 3 tablespoons of olive oil.  Add the potato slices and cook until lightly browned, about 5 minutes.
  • Decrease the heat to medium and cook, stirring frequently, until a fork sinks into the potato slices easily.  Remove the potatoes from the pan and set aside.
  • Return the pan to medium heat and add 2 tablespoons olive oil.  Add the scallions and sauté until tender and lightly caramelized.
  • Decrease the heat and add the potatoes.  Season with salt.  Spread the vegetables evenly across the pan and pour the eggs over the vegetables.  Sprinkle evenly with the cheese and bake for 15 minutes.
  • While the tortilla is baking, cook the leafy greens.  Heat a large, heavy skillet over medium-high heat and add 2 tbsps. olive oil.  Add half of the greens, sauté them for 30 seconds until they’ve shrunk a little, then add the remaining greens.  Sauté until the leaves are tender but still bright green, about 3 minutes, adding a dash of salt as you cook.
  • Add the garlic and sauté for 1 minute more.  Turn off the heat and stir in the red pepper flakes if you’re using them.  Drizzle the 1 tbsp. lemon juice over the greens and season with freshly ground black pepper.
  • Check the tortilla.  The surface should be firm and springy – if it is, remove it from the oven.  Loosen the edges from the pan with a knife and flip the tortilla onto a plate to serve. (You can also let it cool and flip it – it is good hot or at room temperature).  Slice into wedges and sprinkle with pepper.
  • Arrange the greens on one side of a platter, the tortilla wedges on another.  Garnish the greens with the lemon wedges and take it to the table. Don’t forget the wine!